Ingredients
Units
Scale
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- 4 Ripe Avocados
- 1 Shallot, about 1/4 cup minced
- 1-2 Fresh Lime, zested and juiced
- 1/2 cup Cilantro, minced
- 1 cup chopped Cherry Tomatoes
- 1-2 Garlic Cloves, minced
- 2-3 Tbsp minced Jalapeno (more or less as needed or desired)
- Salt and Pepper to taste
- 1/2-1 tsp Taco Seasoning, or Cumin if desired
Instructions
- Slice open and remove the pit from the avocado. Using a large spoon, scoop out the avocado flesh into a large bowl. Repeat with all remaining avocados.
- On a cutting board with a sharp knife, mince the shallots (or red onion), along with the fresh garlic, then cilantro. Add them all to the bowl.
- If you are using jalapeno, slice, deseed, and mince your fresh jalapeno too! Add it in.
- I include quartered cherry tomatoes into my guacamole, but you can use whatever tomatoes you have on hand, or omit them all together. If you are using larger tomatoes, cut and remove the seeds and inside, using only the flesh of the tomato, chopped small.
- Season with salt and pepper, along with lime juice. To get the extra fresh flavor, I like to include the zest of one lime as well.
- If you want to use a little of my homemade taco seasoning it adds an extra punch of spices to the mix!
- Mash until it reaches your desired consistency. To mash, you can use a fork, or a potato masher to create your dip. Taste test it and adjust your salt and pepper, and stir in any other ingredients that might amp up your experience.